This has to be one of the ultimate comfort puddings on a cold winters day, served with lashings of hot custard…and so simple to be made gluten free too! For those unfamiliar with self saucing puddings, have faith with the method, it seems completely daft to make a sponge batter and then drown it in a runny chocolate liquid but believe me, this works. The chemistry of baking means the sauce sinks and thickens at the bottom and a super soft moist sponge appears on top by magic. The best bit of all…that first dip into the pudding to see the hidden treasure beneath, it never fails to make me smile.

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Self Saucing Chocolate Pudding

This will serve 4-6 people or just me! No really! I don;t normally 'do' chocolate puddings but this one I make an exception!

Ingredients
  • 60 g butter
  • 135 g caster sugar
  • 1 large egg
  • 150 g self raising flour (I used Doves Farm GF)
  • 1 tsp baking powder
  • 2 tbsp cocoa powder
  • 200 ml milk
For the liquid
  • 250 ml water
  • 200 g  soft light brown sugar
  • 1 tbsp  cocoa powder
Instructions
  1. In a large bowl cream the butter and caster sugar until light.
  2. Add beaten egg and milk combine
  3. Sift in flour, baking powder and cocoa
  4. Top Tip: I always sift from a greater height, this allows air particles to attach to the flour grains, thus encouraging a more impressive rise in the bake.
  5. Fold in dry sifted ingredients quickly
  6. Pour into an oven proof dish (big enough to hold a litre of water) and put to one side.
  7. to make the sauce mix a little of the water with the cocoa to make a paste to reduce chance of lumps
  8. Add the rest of the water and sugar and pour over the cake mixture.
  9. Bake in a preheated oven at 180C/350F/Gas 4 for 30-35mins
  10. Serve with custard and revel in your genius!

Recipe Notes

In a large bowl cream the butter and caster sugar until light. Add beaten egg and milk combine Sift in flour, baking powder and cocoa Top Tip: I always sift from a greater height, this allows air particles to attach to the flour grains, thus encouraging a more impressive rise in the bake. Fold in dry sifted ingredients quickly Pour into an oven proof dish (big enough to hold a litre of water) and put to one side. to make the sauce mix a little of the water with the cocoa to make a paste to reduce chance of lumps Add the rest of the water and sugar and pour over the cake mixture. Bake in a preheated oven at 180C/350F/Gas 4 for 30-35mins Serve with custard and revel in your genuis!

Self Saucing Chocolate Pudding: gluten free, rich and totally delicious!

Love this self saucing pudding? then you’ll want to check these out too;

Chocolate Eclairs

Chocolate Goo Puddings

Gluten Free Salted Chocolate Tart